Black and Green Olive Tapenade

Name: Black and Green Olive Tapenade
Yield: 4 servings
Ingredients: 1 1 cup Niçoise olives, pitted; 1 1 cup small green French olives (Picholine), pitted; 1 1/4 cup Oven-Dried Tomatoes , drained; 1 1 tablespoon capers; 1 1 garlic clove; 1 1 anchovy fillet; 1 1/2 tablespoon chopped fresh basil leaves; 1 1/2 tablespoon chopped fresh thyme leaves; 1 1/2 tablespoon chopped fresh flat-leaf parsley leaves; 1 1/4 tablespoon chopped fresh oregano leaves; 1 1/4 cup extra-virgin olive oil

From the kitchen of Carly

Briny olives and capers anchor this Provençal spread, while anchovies add umami depth and fresh herbs brighten the whole thing. Pulse it together, drizzle olive oil in slowly, then use it on crostini, with cheese, or stirred into grain bowls.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup Niçoise olives, pitted
11 cup small green French olives (Picholine), pitted
11/4 cup Oven-Dried Tomatoes , drained
11 tablespoon capers
11 garlic clove
11 anchovy fillet
11/2 tablespoon chopped fresh basil leaves
11/2 tablespoon chopped fresh thyme leaves
11/2 tablespoon chopped fresh flat-leaf parsley leaves
11/4 tablespoon chopped fresh oregano leaves
11/4 cup extra-virgin olive oil

Instructions

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
Tapenade will keep up to 1 week, refrigerated, in a covered container.